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The Perennial Plate brings home a taste of Sri Lanka.

Godamba Roti


  • 2 Cups of flour

  • 1 teaspoon salt

  • 1 Cup warm water

  • 1 teaspoon coconut oil

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- [Voiceover] This is Mirra, she's the camera girl. - [Voiceover] This is Daniel, he's the chef. - We travel the world making videos about sustainable food. When we get home, we cook some of our favorite dishes inspired by these adventures. This is The Perennial Plate in the Kitchen. Had something funny that happened in Sri Lanka. - [Mirra] Okay, so you're gonna talk about when you tried to climb up a coconut tree. - I did try to climb up a coconut tree. - [Mirra] All the coconut water that you drank. - I did drink a lotta coconut water. - You can talk about the, the deliverance experience we had on that island. - I don't think we should talk about that. - Okay. - Alright, that's a good start. Pretty much everything you eat in Sri Lanka has coconut in it. So we knew we had to make a dish with coconut. So today we're gonna make chopped roti. This recipe, it calls for two cups of flour, one cup of warm water, one teaspoon of coconut oil and one teaspoon of salt. So we're gonna knead this for five minutes now after it's combined well. Okay now break it into four, roll these balls up. Coat these in coconut oil and let them sit. Now to go with the chopped roti dish we gotta make some dal. This woman showed us how to crack open a coconut. And she pretty much hit it on one side, hit it on the other, and then popped it open. So. I think I had some real confidence to do this. Ooo! We could totally edit this to seem like that was like a one blow crack. Wait, we're still, we're still, we're still. - [Mirra] Oh wait, do it again, do it again. - Yeah, exactly. - [Mirra] Will you do it again please? - No, Kevin got it. Did you get it Kevin? - [Voiceover] I got it. - Oh nice job Kevin. - Does anyone wanna drink some of this? - [Mirra] Don't we have a container of coconut milk right here? - [Daniel] I can't believe you just said that. - [Voiceover] That's pretty cute you guys. - What would make it cuter? - If we could have a cat grating the coconut. - I was thinking that. It'd be so cute. - Okay. Add water to the coconut and then squeeze out anything that's in it. This is the first pressing. I'm gonna redo this one more time. Now coconut oil in the pan. We're gonna fry mustard seeds, followed by coriander seeds, followed by curry leaves, followed by the onions. Oh my gosh that smells so good. Followed by the garlic, followed by the spices, followed by the lentils, followed by the coconut water. In that order. We're gonna let that simmer until the lentils are nice and tender. It's still recording. - Yeah, but your personality's kinda gone downhill. - [Voiceover] Downhill from-- - Yeah, downhill from what? Because I don't have a griddle, I'm gonna take this upside down sheet pan, I'm gonna place it here. Turn the heat on and we're gonna grab one of our rotis and we are going to make it nice and thin. Take a little oil, put it on there, make sure it's really hot. I'll take this bad boy, and cook. It's gonna be about just a minute on each side. Take it off and then we're gonna roll out another one. This one I designed to be the shape of Sri Lanka. We are now going to prep our top roti ingredients. We're just gonna cut these up into little pieces. This is the roti that's cooled off. It's gonna be a stir fry. Okay, it's time to get this going. So, once again coconut oil in the pan. Mustard seeds, followed by curry leaves, some onions, shallots, ginger garlic and chili. This is garam masala. Add that in, and turmeric. Now we're gonna add these tomatoes. And a little bit of water since those tomatoes don't have any water 'cause it's the middle of the winter. We'll let that cook down 'til it's a bit more of a paste. Then we're going to add roti as well as cabbage, spring onion and carrot. We are gonna stir fry that. Hopefully you have a bigger pan, like a wok, is gonna be perfect. And wallah! Sprinkle some on top and that's it. It is good.

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